“Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.” ― Anaïs Nin
Life is constantly changing. Including the people that come in and out of it.
I strongly believe that I am always exactly where I need to be at any given moment. with whoever i am supposed to be with. And that every person that comes into our life, even if for a second, crosses our path for a reason.
A lesson to learn.
A moment to share.
Or maybe, they're lifers! And that moment you first encounter, unknowingly marks the beginning of a life long friendship, the kind where distance and circumstance, or how long its been since you last spoke doesn't even matter.
Sometimes people that we WANT to stay in our lives (with our whole hearts!) choose to leave. or need to leave for one reason or another. often it is hard to let them go. The truth is though, it does no good to hold on to something that doesn't want to be held. Or try to keep someone in our lives who is no longer able, or want to be there.
Letting go is one of the hardest but most liberating and important lessons to learn.
lib·er·at·e-
/ˈlibəˌrāte/. Release - free
Free to move forward. On our journey. In the direction we choose. Surrounded only by people who love, support, accept, encourage, etc etc. all the good stuff.
The most beautiful things about letting go of those things or people that no longer are good for us, inspires us or help us grow. . . is that we make room for things and people that do!
i.e. - a job, a romance, a friendship, a not-so-good habit. . .
"We must be willing to let go of the life we’ve planned, so as to have the life that is waiting for us!"
So . . . Our new Girls night. Dinner night!
Healthy & Delicious.
I prepared this exotic new dish for two friends of mine, friends which have fairly recently became very important, supportive , nurturing parts of my life. Truly a gift! Extremely thankful & Ready to share, learn, and experience whatever it is we have to share, learn, experience, explore & discover together!
**Modifications to the recipe to accomodate vegetarian diet.
And of course using only whole-food non-processed ingredients.
See Recipe Below.
ENJOY :)
Roasted Lamb with Pomegranate-Tamarind Sauce
(Taken and slightly modified from food network.com)
3 tablespoons sugar (My Substitution- Stevia equivalent. as a more health conscious alternative)
1 cup pomegranate juice, such as POM brand
1 1/4 cups chicken stock (use vegetable stock instead if serving vegetarian guest)
1/4 cup Tamarind-Pasilla Paste ( recipe follows)
One 1 1/2- to 2-pound boneless lamb loin (Utilized tofu as substitution for vegetarian guests)
1 tablespoon olive oil
Salt and freshly ground pepper
Fresh pomegranate seeds, for garnish
Directions-
Combine the sugar (or stevia), pomegranate juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar/stevia dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.
While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb and /or tofu with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes or until desired "doneness". Transfer to a cutting board and let rest for 3 minutes. Cut the lamb/tofu crosswise into 1/2-inch-thick slices.
Put the slices on the plates and spoon on the sauce.
Sprinkle with the pomegranate seeds and serve right away.
Tamarind-Pasilla Paste instructions:
3 tablespoons olive oil
4 pasilla chiles, stemmed, seeded and deveined
10 whole cloves garlic, peeled
4 plum tomatoes, cored and halved lengthwise
1 large white onion, quartered
Salt and freshly ground pepper
1 1/2 cups strained tamarind pulp
Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side. Transfer the vegetables to a clean bowl and let them cool to room temperature.
Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth.
